Mini Lava Cakes Recipe for Two Cookie and Kate
Preheat oven to 350F. Melt the butter and mix with the cocoa powder for the pan. Use a pastry brush to coat the inside of the bundt pan- set aside. In a small bowl pour the hot coffee over the dark chocolate and let sit for a minute before stirring until smooth. In another small bowl or liquid measuring cup, whisk together the eggs and vanilla.
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Cake: Preheat oven to 200°C / 390°F (180°C fan). Grease & dust moulds: Grease 4 x 170ml / 5.75oz dariole or pudding moulds with butter then dust insides with cocoa powder, tapping out excess. (Note 4) Melt chocolate and butter: Place chocolate and butter in a bowl. Microwave in 30 second bursts, stirring in between.
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Microwave for 1-2 minutes until butter has melted in the water. Whisk until smooth and let cool slightly. Add sugar and whisk. Once mixture has cooled slightly, whisk in eggs. (Make sure the mixture has cooled a bit to avoid cooking the eggs. We don't want scrambled eggs in our batter!) Add sour cream and vanilla.
Chocolate Lava Cake
Place 6 (4- to 5-ounce) ramekins on a baking sheet and butter and lightly flour them. Melt the butter and chocolate in a double boiler over low heat, stirring constantly, until smooth. Alternatively, place the butter and chocolate in a microwave-safe bowl and melt on high for 30 seconds, stirring every 30 seconds.
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Arrange a rack in the middle and a rack in the lower third of the oven. Heat to 350°F. Sift the dry ingredients. In a large bowl or on a large sheet of parchment paper, sift together the flour, cocoa powder, baking powder, baking soda, salt, and espresso or coffee powder; set aside. Cream the butter and sugars.
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Batter. Next, in a large microwave-safe bowl, combine the butter and chocolate chips. Proceed to microwave the ingredients for 30-seconds at a time, until the chocolate chips are fully melted. Stir the mixture after each 30-second interval to prevent the butter from splattering.
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Prevent your screen from going dark as you follow along. Preheat the oven to 400°F. Grease a 20- or 24-cup mini muffin pan. Melt the butter, and stir in the cocoa, espresso powder, and hot water. In a separate bowl, whisk together the flour, sugar, soda, and salt. Pour the cocoa mixture over the dry ingredients, stirring to blend.
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Whisk the flour, powdered sugar, and salt together in a bowl. This will reduce lumps. In a separate bowl, whisk the eggs and egg yolks together. ½ cup all-purpose flour, 1 cup powdered sugar, ¼ teaspoon salt, 4 large eggs, 4 large egg yolks. Add the eggs and flour mixture to the bowl of melted chocolate and butter.
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Instructions. Preheat oven to 350 degrees. Grease and flour a 10-inch bundt pan. In the bowl of a stand mixer, beat all ingredients (except chocolate chips) until well blended. Fold in chocolate chips. Spoon batter (it will be thick) into prepared pan. Bake for 50 minutes to 1 hour.
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Preparation. Preheat the oven to 350˚F (180˚C). In a large bowl, prepare the cake mix according to the package instructions. Pour the batter into a well-greased bundt pan. Bake for 35-45 minutes, or until a toothpick inserted in the center of the cake comes out clean. Heat the heavy cream in a small saucepan until just boiling.
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Step 5. Divide chocolate batter into each of the prepared cups about 1/3 to 1/2 full. Spoon up the sides to create a divot in the middle. Spoon in level measuring teaspoon of chilled lava mixture into each divot. Then carefully cover with remaining chocolate batter, carefully spreading to edge, if possible. Cups should be 3/4 full- not filled.
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Place cups on a baking sheet. Add butter and baking chocolate to a large microwave-safe bowl and microwave for 1 minute, or until butter is melted, then stir until butter and chocolate are completely smooth. Stir in sugar until smooth. Add eggs and egg yolks, then beat for 1 minute with a handheld whisk.
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Melt the chocolate chips and butter. Add both to a small microwave-safe bowl and microwave for 45 seconds. Stir, then continue in 30-second intervals, stirring in between, until melted and smooth. Start the batter. In a large mixing bowl, combine the eggs, egg yolks, sugar, salt, and vanilla.
Giant Molten Chocolate Box Cake Recipe by Tasty
Prepare cake mix as directed and pour into a lightly greased cake pan; Using a spoon, drop scoops of icing on top of cake batter. Use all the icing. It should almost completely cover the batter. (don't mix with the batter—just drop on top. The icing will melt to the bottom and the cake cooks on top, like a pudding cake.)
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Turn off the machine and run a spatula around the bowl to make sure all the chocolate is mixed in. Sift the flour over the chocolate mix and gently fold in until dispersed. Take care not to over mix the flour. It will toughen your cake. Butter a large pudding bowl or any oven safe deep bowl (around 2 litres).
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1. Combine the butter and chopped chocolate in a double boiler and melt over low heat, stirring until smooth. Alternatively, place the butter and chocolate in a microwave-safe bowl and microwave on high, stirring every 30-seconds until melted. 2. In a large mixing bowl, combine the eggs, egg yolks, sugar, and salt.